Vegetable and Apple Soup
Vegetable and Apple Soup		Serves 4-6 Ingredients 15ml spoon vegetable oil 1 red onion, finely chopped 175g carrots, chopped ½ bunch watercress 400g can tomatoes 2 dessert apples, peeled, cored and chopped 450ml water 60ml tomato puree pinch sugar salt and freshly ground black pepper 90ml double cream few watercress sprigs Method Heat the oil in a large saucepan and add the onion, Stir-fry for 5 minutes and add the remaining ingredients. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes. Place all the ingredients in a food processor or blender and work until smooth, but still speckled green. If freezing allow to cool. To freeze: Pour into a rigid container, cover, label and freeze. To thaw: Leave overnight in the refrigerator. To thaw by microwave: Cover and microwave on defrost for 20-25 minutes. Leave to stand for 20 minutes. To reheat bring gently to the boil in a saucepan, remove from heat and serve as suggested. To serve: Check the seasoning, then pour the soup into individual bowls. Garnish each with a spoonful of cream and a sprig of watercress. Serve with melba toast.
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